I rarely pick ice-cream as a dessert when I'm dining out. Unless it's artisan, I feel cheated paying for someone else to scoop from a tub that I could buy myself.

I don't use the word lightly, when I say I'm obsessed with ice-cream.

A few summers ago when I was in Greece, a friend had to ration my money such was my ice-cream problem. It was so hot (40º+) and it was the only thing I could (and would) eat for breakfast, lunch, and dinner.
It's impossible to pick my favourite flavour. I love chocolate. Mint is refreshing. Violet and Rose when in France. Phish Food is comforting. 99's equal summer.
My latest obsession is Sea Salt ice cream. Do it.
The best thing that ever happened to me*, was when I was staying in Boston about 8 years ago. There was a Ben & Jerry's scoop shop in the hotel. I was in heaven. Sure, we have B&J's here in Ireland but we only have a fifth of the flavours available in the states.

These four beauties are on my 'to try' list when I next go across the pond.

The Late Night Snack one has fudge covered potato chips. Oh America, while I worry about your obesity epidemic, I can't but love a country with an appetite for the ridiculous.

Thinking about making Oreo cupcakes.


I came across this recipe and I think I'll try it out this weekend. Or maybe I can make 50 tonight and ship them over to Washington DC for Barack's 50th? I'm sure he'd like that.

I eat. A lot. That is to say I consume a lot of food, and I do it frequently. I haven't met a food group I didn't like. The only thing I refuse to eat is soggy cereal. So, yeah, it's safe to say I eat a lot.
My diet is probably more balanced than others, but my friends sugars and fats seem to sneak their way in a few times a week.

I've decided to (try to) be a good foodie this week. My body is a temple and all that. I'm going to cut out all (or there abouts) processed food. Let's be realistic, the 'really' bad foods like cheese and meats tend to be the tastiest. So while I see the sense in avoiding chocolate and crisps, I will never say no to a good piece of brie.

I'm also going to be thrifty with my food. No freeganism, but I'll use up every bit I can. For example, today I bought a chicken. I'll roast it tonight. The leftovers should be good for a mexican dish tomorrow and I'll boil the carcass (horrible word, sorry) to make a basic chicken stock. I foresee veg soup and maybe some thai noodle soup on the menu this week.

I'm not going to turn into a Julie Powell wannabee but I may post the recipes I use... that's if I stick to this new 'diet'.

And here's a song that has nothing to do with any of the above:

Listening to these as I make some salsa and guacamole for NACHOS ce soir. Is there a better cuisine than Mexican? I think not. Well, apart from French. And maybe Indian.
Okay, nachos are perfect for TONIGHT. It's lashing outside so I'm going to drink some Brama, eat the aforementioned food stuffs. And maybe watch a little Vampire Diaries!
Oh Irish Summer, what are you like?

Selena Gomez - Love You Like A Love Song
Cults - Go Outside
The Strokes- Machu Picchu
SBTRKT - Wildfire

It is the most beautiful evening EVER.
After a day in the sun reading Frank Bruni's memoir (which is a gem of a read),
I'm making Steak Sambo's for dinner.

Yum. Mine usually consist of steak (seasoned + cooked on a griddle pan) - sliced,
popped into a heated ciabatta with lashings of garlic butter (butter mashed with finely diced garlic and a bit of parsley - divine), and grate gruyere on top of the steak. YUM.


I'm also making Margaritas, with lots of fresh lime. YUH-MMY.

oh, and Coldplay's new song came out today.
Have a listen here if you wish. I'm a huge fan of the lads, but this is taking a while to grow on me.

Why can't we all just get along?

American recipes, you are the bane of my existence.
You're all cute and sugary on the surface...
but a stick of butter?! That is not a measurement.
Sure, I grew up learning metric measurements in an official capacity,
but cooking at home I used both metric and imperial. Great.

And then enter 'United States Customary Units'.
So I bought the 'cups'.
It's not often I use US recipes but, American Friends, may I ask
how does one measure butter in a cup (without melting)?
Pack it in and hope for the best?

Help a European sister out will ya!

(this rant was inspired by the recipe for these delicious looking things).

Is this not the best thing you've seen today?!

Cut a citrus fruit in half, scoop out fruit (and use for whatever you want!) and fill with jelly (or jello for you north americans!).
I think I'll be making this over the summer, and alcohol might be involved.

I found this via pinterest, which is a treasure trove of... everything! A virtual pinboard!

Okay, block your ears.

If, and I mean IF, I was watching the 'you know what' tomorrow...
I'd do so wearing a dress and red lipstick.

I'd eat some cakes like these...

And quaff champagne

But, you know, I don't really care so I won't be watching.
Maybe I'm lying.

Regardless of your feelings,
you have to appreciate this video.

The lookalikes are scarily good!

I cannot stop watching this video.


I'm about to make lemon and poppyseed cake, and now I'm contemplating making cupcake versions and icing them like these.

But I suspect it's not as easy as it looks...

Results to follow.

Do NOT read further if you're hungry.

I've just spent the past 20 minutes drooling on my keyboard after looking at this site. More specifically the food section.

I can't really say much more,
so behold, some photos.





you can find loads more by going to luxirare.com.

And now I'm going to eat my dinner and watch the marc by marc show LIVE.
Technology, you amaze me.

Oh my God, how has it taken me this long to see Julie & Julia?
It's amazing. Inspirational! And Paris, oh Paris.
I could watch this film over and over again.

My first ever batch of Red Velvet Cupcakes is in the oven... fingers crossed!

Macaroni & Cheese might just be my ultimate comfort food.
And I don't mean that neon crap in a box. Curiosity lead me to trying that stuff in Canada and it was nasty.
No, I'm more of a homemade Mac&Cheese girl.

Here's my recipe: (I'm like to be rustic in the kitchen, so the measurements are a bit here and there)

1 slice of stale bread/end of a baguette
25g butter
25g plain flour
200g pasta (I usually use penne, but fusilli is great too)
250ml milk (If you have time, warm the milk with an onion studded with cloves, just remember to remove the onion when making the sauce!)
175g grated cheese (cheddar & parmeasan)

1. Blitz the bread til you have breadcrumbs and put aside
2. Cook pasta according to instructions on pack. Strain when cooked.
3. Melt the butter in a saucepan, and add flour. Stir until a 'roux' is formed. It should be biscuity in smell, and look like a ball of dough.
4. Add milk the roux, stirring continuously. The sauce will become thicker, like a bechamel sauce. Take the sauce off the heat and add the cheese. Stir in the cooked pasta.
5. Pour the mixture into a baking dish and sprinkle with remaining cheese and breadcrumbs
6. Bake at 200C/fan 180C/gas 6 for about 20 minutes, or until the cheese is golden and bubbling.

That's my failsafe recipe. Sometimes I add cherry tomatoes or a spoon of mustard!

OH. MY. GOD.

1. I love The Selby anyway.
2. But now he's doing a section called 'The Edible Selby'.

AMAZING.

First to be featured is a famous bakery in San Francisco called 'Tartine'.
Just yesterday I was flicking through their cookbook in Hodges Figgis!


Look at these beauties:






the whole thing is here

Yeowww!


Visiting friends in London for the weekend at the end of Jan!

Can't wait to hit up The Hummingbird Cafe, National History Museum,
Liberty's, Fortnum and Mason and National Portrait Gallery to name a few.

Haven't been across the puddle in about 2 years so looking forward to it!

img via weheartit

New Year, New Me. Skinny Me?

Ha, I'm pretty sure 'weight loss' is top of most peoples 2011 resolutions.

I'm doing my bit for the people and making butternut squash* and spinach curry right now!

Unfortunately, I do not look as cute as Audrey when I cook. Think less glam, more frazzle.

I've decided to keep a 'food blog' of all my recipes.
Think the Julie/Julia project but a mix of cooks (and some of my own) recipes.
I'll post the link once it gets going!

But for now, my food is calling, night night!

*I am obsessed with BNS right now, such a great vegetable!

Revised (silly) 2011 resolutions.

-Stop listening to so much Taylor Swift
-Will not eat more than one slice of cheesecake in one sitting
-Read one book at a time (two is just confusing, and don't get me started on three)
-Try and leave nail polish on for longer than 12 hours
-Get a haircut! (Anything failsafe for 2011?!)
-Get new glasses/contacts
-Go to more gigs
-Drink less...

...Apart from Irish drinks that is,
supporting the economy and all that.

Speaking of, how great is this ad?



That's enough.

Being an only child, me time is important.
I mean, I can't be by myself for tooo long, but I'm happy
to spend an evening in my own company.

And that's what I'm doing tonight.
Indian takeaway,
catching up on The Good Wife
and an episode or two of Downton Abbey.

Friday Night, yeaahh!

New Year's Resolutions never really work out for me... who do they work for?

So this year, I'm going with some feasible goals.
In 2011, I fully intend on going to NYC with the girls...


Other little goals:
-learn another language... Spanish?
-be more creative. I'm going to take up painting, for fun!
-be inventive when it comes to food, try EVERY recipe

And then there's the usual: be punctual, exercise more, lose 2 stone...

2011, I'm kind of excited to see what you have in store for me!

I got a shameful amount of books for Christmas.
One of which is a macaron book! So excited to get baking.






imgs 1, 2 & 3 via weheartit
img 4 from parisvsnyc.blogspot.com (a cute little site)

Made my first batch of gingerbread biscuits today!

350g plain flour
2tsp ground ginger
1tsp baking soda
100g butter cut into cubes (cold)
175g soft brown sugar
1 egg
4tbsp golden syrup

1. Sift flour, ginger and soda into a bowl and add the chunks of butter.

2. Using your fingers, rub the butter into the flour until it
resembles breadcrumbs (like crumble). Stir in the sugar.

3. In a small bowl, break egg and beat in the golden syrup.
Add this to the flour mixture.

4. Mix with a metal spoon until it forms a dough (be patient!).
Stretch the dough on a floured surface until it's smooth.

5. Roll out, cut into shapes desired and place on a floured baking sheet.
Bake for 12-15 mins at 190C/375F/Gas Mark 5


Ice as you wish!